戊二酸木薯淀粉酯的制备及理化性质研究
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摘要
本文分别制备水相戊二酸木薯淀粉酯(AGAC)和醇相戊二酸木薯淀粉酯(EGAC),使用FT-IR、XRD和SEM进行微观表征,研究两种酯化淀粉的粘度、透明度、流变性、冻融稳定性和抗盐性等理化性质。微观表征的结果显示两种酯化淀粉分子中成功接入了戊二酸基团,两者的晶型均没有发生变化,其整体结构没有受到很大影响,布拉班德粘度仪分析结果表明AGAC的峰值粘度有所提高,同时糊化温度明显降低,EGAC的糊化温度降低,峰值粘度大幅度提高,但粘度稳定性没有提高。AGAC糊液和EGAC糊液的透明度、冻融稳定性和抗剪切力均强于原淀粉,而AGAC和EGAC抗盐性均低于原淀粉,即其热糊稳定性和抗盐性未得到改善。EGAC的透明度高于原淀粉,但低于AGAC;而冻融稳定性、抗剪切能力均略优于AGAC和原木薯淀粉,引入戊二酸基团后,木薯淀粉的透明度、冻融稳定性和抗剪切能力有一定程度的提高。
In this paper, aqueous glutarate acid cassava starch esters(AGAC) and ethanolic glutarate acid cassava starch esters(EGAC)were prepared and characterized by FTIR, XRD and SEM. The viscosity, transparency, rheological properties, freeze-thaw stability, salt resistance and other physicochemical properties of AGAC and EGAC were studied. The results of microscopic characterization showed that the glutaric acid groups were successfully incorporated into the two esterified starch molecules, with their crystal structures remaining unchanged and the overall structure not greatly affected. Analysis with the Brabender viscometer revealed that the peak viscosity of AGAC increased, while the gelatinization temperature is significantly lowered. The gelatinization temperature of EGAC decreased along with greatly increased peak viscosity, although the viscosity stability was not improved. The transparency, freeze-thaw stability and shear resistance of AGAC paste and EGAC paste were greater than those of the original starch, with AGAC and EGAC having lower salt resistance than the original starch, that is,their thermal paste stability and salt resistance had not been improved. EGAC had greater transparency than the original starch but smaller than AGAC, with the freeze-thaw stability and shear resistance slightly better than that of AGAC and original cassava starch. After the introduction of glutaric acid group, the transparency, freeze-thaw stability, stability and shear resistance of cassava starch have been improved to some extent.
In this paper, aqueous glutarate acid cassava starch esters(AGAC) and ethanolic glutarate acid cassava starch esters(EGAC)were prepared and characterized by FTIR, XRD and SEM. The viscosity, transparency, rheological properties, freeze-thaw stability, salt resistance and other physicochemical properties of AGAC and EGAC were studied. The results of microscopic characterization showed that the glutaric acid groups were successfully incorporated into the two esterified starch molecules, with their crystal structures remaining unchanged and the overall structure not greatly affected. Analysis with the Brabender viscometer revealed that the peak viscosity of AGAC increased, while the gelatinization temperature is significantly lowered. The gelatinization temperature of EGAC decreased along with greatly increased peak viscosity, although the viscosity stability was not improved. The transparency, freeze-thaw stability and shear resistance of AGAC paste and EGAC paste were greater than those of the original starch, with AGAC and EGAC having lower salt resistance than the original starch, that is,their thermal paste stability and salt resistance had not been improved. EGAC had greater transparency than the original starch but smaller than AGAC, with the freeze-thaw stability and shear resistance slightly better than that of AGAC and original cassava starch. After the introduction of glutaric acid group, the transparency, freeze-thaw stability, stability and shear resistance of cassava starch have been improved to some extent.
引文
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[15]Liu Pei Ling.Preparation and structure analysis of noncrystalline granular starch[J].International Journal of Food Engineering,2010,6(4):61-64
[16]Kittipongpatana O S,Kittipongpatana N.Preparation and physicochemical properties of modified jackfruit starches[J].Lwt-Food Science and Technology,2011,44(8):1766-1773
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[18]Mishra S,Rai T.Morphology and functional properties of corn,potato and tapioca starches[J].Food Hydrocolloids,2006,20(5):557-566
[19]侯汉学,董海洲,宋晓庆,等.不同品种玉米淀粉的理化性质及相关性研究[J].中国粮油学报,2009,24(1):60-64HOU Han-xue,DONG Hai-zhou,SONG Xiao-qing,et al.Physical and chemical properties of different varieties of corn starch and its correlation[J].Chinese Journal of Cereals and Oils,2009,24(1):60-64
[20]Chuanrong Zhong.Characterization,solution properties,and morphologies of a hydrophobically associating cationic terpolymer[J].Journal of Polymer Science Part B Polymer Physics,2007,45(7):826-839
[2]Zhu W,Xie H L,Song X Y,et al.Production and physico-chemical properties of 2-octen-1-ylsuccinic derivatives from waxy corn starch[J].Journey of Food Science,2011,76(3):362-367
[3]Subari?D,A?kar D,Babi?J,et al.Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I.thermophysical and pasting properties[J].Journal of Food Science and Technology,2014,51(10):2616-2623
[4]Soon Hiang Tay.Facile synthesis of starch-maleate monoesters from native sago starch[J].Carbohydrate Polymers,2012,88(4):1195-1200
[5]张本山,马喜春,郑艳娜.戊二酸淀粉酯的水相法制备及其理化性质研究[J].现代食品科技,2016,3:204-210ZHANG Ben-shan,MA Xi-chun,ZHENG Yan-na.Preparation and physical-chemical properties of aqueous-based glutaric acid starch ester[J].Modern Food Science&Technology,2016,3:204-210
[6]张本山,郑艳娜.溶剂法制备戊二酸淀粉酯及其性质研究[J].现代食品科技,2014,30(11):112-118ZHANG Ben-shan,ZHENG Yan-na.Study on the preparation of starch glutaric acid ester[J].Modern Food Science&Technology,2014,30(11):112-118
[7]惠斯特勒.淀粉的化学与工艺学[M].北京.中国食品出版社,1988Whistler.Starch Chemistry and Technology[M].Beijing.China's Food Publishing House,1988
[8]Osundahunsi O F,Mueller R.Functional and dynamic rheological properties of acetylated starches from two cultivars of cassava[J].Starch-Starke,2011,63(63):3-10
[9]Iuliana Spiridon.Preparation and characterization of adipic acid-modified starch microparticles/plasticized starch composite films reinforced by lignin[J].Journal of Materials Science,2011,46(10):3241-3251
[10]Michael C.Sweedman.Structure and physicochemical properties of octenyl succinic anhydride modified starches:Areview[J].Carbohydrate Polymers,2013,92(1):905-920
[11]陈福泉,刘环裕,张本山,等.醇水相湿热处理对玉米淀粉颗粒性质的影响[J].现代食品科技,2013,29(10):2388-2394CHEN Fu-quan,LIU Huan-yu,ZHANG Ben-shan,et al.Effects of heat-moisture treatment with water-ethanol mixtures on properties of corn starch granule[J].Modern Food Science and Technology,2013,29(10):2388-2394
[12]郑艳娜.戊二酸淀粉酯及其交联复合改性的研究[D].广州:华南理工大学,2014ZHENG Yan-na.The study of glutaric acid starch ester and its crosslinked composite modification[D].Guangzhou:South China University of Technology,2014
[13]Zhang B,Dhital S,Haque E,et al.Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments[J].Carbohydrate Polymers,2012,90(4):1587-94
[14]周雪.羟丙基及辛烯基琥珀酸复合改性淀粉的制备及性质研究[D].广州:华南理工大学,2012ZHOU Xue.Preparation and characterization of compand modified starches with hydroxypropyl and octenyl succinate anhydride[D].Guangzhou:South China University of Technology,2012
[15]Liu Pei Ling.Preparation and structure analysis of noncrystalline granular starch[J].International Journal of Food Engineering,2010,6(4):61-64
[16]Kittipongpatana O S,Kittipongpatana N.Preparation and physicochemical properties of modified jackfruit starches[J].Lwt-Food Science and Technology,2011,44(8):1766-1773
[17]Betancur A D,Chel G L,Canizares H E.Acetylation and characterization of Canavalia ensiformis starch[J].Journal of Agricultural and Food Chemistry,1997,45(2):378-382
[18]Mishra S,Rai T.Morphology and functional properties of corn,potato and tapioca starches[J].Food Hydrocolloids,2006,20(5):557-566
[19]侯汉学,董海洲,宋晓庆,等.不同品种玉米淀粉的理化性质及相关性研究[J].中国粮油学报,2009,24(1):60-64HOU Han-xue,DONG Hai-zhou,SONG Xiao-qing,et al.Physical and chemical properties of different varieties of corn starch and its correlation[J].Chinese Journal of Cereals and Oils,2009,24(1):60-64
[20]Chuanrong Zhong.Characterization,solution properties,and morphologies of a hydrophobically associating cationic terpolymer[J].Journal of Polymer Science Part B Polymer Physics,2007,45(7):826-839